Breaded Pork Tenderloins

Breaded Pork Tenderloin By The Righteous Kitchen

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Growing up in Northeast Kansas, the Pork Tenderloin Sandwich, was my all time favorite! I remember trips, across the river, to St. Joseph, Missouri. Dad and I would pick up Grandma, to stay the night. On the way home we would stop at Miller's Grill for tenderloins. Although Grandma loved a good tenderloin sandwich, she generally opted for the brain sandwich. I never worked up enough nerve to try a brain sandwich. I doubt I ever will.

Since I no longer live in the Midwest, I have to make my own Pork Tenderloin Sandwich.

You have options, as far as meat goes. When I had a large family at home. I would buy a whole pork loin, or whole tenderloin, then cut the loin into 1" chops. Since there are only two of us at home, I find it more convenient to purchase loin chops, provided they are on sale.

I flatten the chops, inside a plastic bag, using a mallet. The chops are flattened to about 1/4" thickness.

A dredging station is set up, consisting of: flour, scrambled egg and cracker crumbs. Saltine or Ritz crackers are popular breading choices. I prefer the Saltine crackers.

Crush the crackers, inside a plastic bag, using the smooth side of a mallet.

Since I am going through the trouble to bread the tenderloins, I like to make a lot, then freeze for future use. Ritz crackers to the right, Saltine crackers to the left.

A simple pan fry is sufficient. Fry until golden brown, on both sides.

Then transfer to a griddle, where the cheese can melt, while the bun is toasting. I like to use a large sesame seed bun, or bolillo bun.

I like my tenderloin with cheese, glorified (lettuce, tomato, onion and pickles) and a side of fries!

An easy tip, to slice cutlets from a whole pork loin: 

Start by slicing a butterfly chop, right off the loin. Make the first cut 1/2” from the end, but don’t slice through. Stop 1” above the cutting board. Move the knife over 1/2” from the first cut. This time, slice all the way through. 

Now that you’ve cut a butterfly chop, lay it on the board, cut side up. Make a shallow cut on that middle slice, to lay flat. Tenderize with the meat mallet.

What people are saying:

John, “ The loin sandwich looks delicious. I think I’ll try freezing them. I liked that you used saltines instead of panko. According to the original recipe of 1904 there is no cheese.

Patricia, "I am a new subscriber and my husband and I are enjoying your videos. We both love to cook."

BREADED PORK TENDERLOINS 

PORK:
1 (7 to 9 pound) Whole pork loin, sliced into 16 cutlets 

DREDGING BOWL 1:
1 1/2 Cups all purpose flour
1 Teaspoon salt
2 Teaspoons pepper 

DREDGING BOWL 2:
6 Eggs
1/2 Cup milk 

DREDGING BOWL 3:
6 Sleeves Saltine crackers (in batches)

DIRECTIONS:
Remove fat and silver skin from the whole pork loin. Cut across the loin, as if you were butterflying pork chops. See tip, above. Chops should be 1" in thickness. Flatten the chops to 1/4" thickness, using a meat mallet. Prepare 3 large bowls for dredging. Bowl 1: combine flour, salt and pepper; mix well. Bowl 2: whisk egg and milk. Bowl 3: crush crackers, inside a plastic bag, using a meat mallet. Dredge tenderloin in flour, egg and crackers. Lay freshly breaded tenderloins on a cookie sheet that has been lined with wax paper (to prevent sticking). Continue to stack tenderloins, layered with waxed paper. Freeze tenderloins until solid. Store in an airtight freezer bag. When you are ready to prepare, pull what you are going to use from the freezer. Pan fry in oil. Makes a great sandwich with the usual hamburger style toppings. Makes 16 pork tenderloins.

Each breaded pork tenderloin contains approximately 520 calories, 36g protein, 34g carbohydrates, and 26g fat (7g saturated). It also provides 780mg sodium, 1g fiber, and 2g sugar, giving you a perfectly portioned, high-protein base for your sandwich.

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